Description
This Tomato Soup Cake is a moist, nostalgic dessert packed with warm spices and rich flavor. Made with simple pantry ingredients, this vintage cake delivers a soft texture and cozy taste that feels homemade and comforting in every bite.
Ingredients
Scale
- 1 can condensed tomato soup
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup raisins or chopped nuts optional
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a baking pan or loaf pan.
- In a large bowl, mix sugar, vegetable oil, and condensed tomato soup until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to the wet mixture and stir until combined.
- Add water and mix until the batter becomes smooth.
- Fold in raisins or chopped nuts if using.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth, then frost the cooled cake.
Notes
Use fresh spices for the best flavor and aroma. Do not overmix the batter to keep the cake soft and fluffy. Let the cake cool fully before frosting. Raisins and nuts add extra texture and moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg